3 01 THE STORY It all started on the benches of ISARA, engineering school. By the end of 2013, Emmanuel BREHIER and Benoît PLISSON, two students from ISARA Engineering school of Lyon won the French and European gold medals at the ECOTROPHELIA food contests. From this point on, the process began. In 2014, they joined the Agrapole incubator, that allowed them to benefit from technical and human support to develop the recipes and all the technical process necessary to start a real professional launch. In 2015 ICI&LÀ launched a series of test markets in school catering, with the help of a major actor of the food sector in France, the company 1001 Repas. The products were very well received, with more than 85% of positive opinions. These successful experiments validated the development of an industrial project, with a strong partnership with BOIRON Freezing Company, to meet the growing demand of catering and food service markets. In 2016, ICI&LÀ started a new project with a partnership with the 400 shops of BIOCOOP France. Emmanuel Brehier and Benoît Plisson, ICI&LÀ's founders

4 02 ICI&LÀ S PHILOSOPHY «Trough its products, ICI&LÀ defends its commitments» Either for health, environment, animal welfare or other reasons, around one third of the French consumers wishes to reduce their meat consumption (Crédoc, 2013). This is an underlying trend rather than vegetarianism, strictly speaking. This implies that people are aware of the dangers to health that an over consumption of meat can lead to. But, until now, the major meat alternative products were made from soy, tofu, seitan These products are not part of European consumer s every day food, and are rather perceived as dietary rather than tasty products. ICI&LÀ then created a whole range of products based on pulses, 100% vegetal. ICI&LÀ doesn t intend to imitate the taste or texture of meat products, by using additives, or flavors. No, on the contrary, ICI&LÀ aims at providing only natural tastes and flavors from natural ingredients, whilst reviving the famous and healthy green lentils, chick peas, flageolet beans Through its product range, ICI&LÀ intends to: Reintroduce pulses in our everyday meals Pulses have many healthy aspects : rich in fibers, protein source, vitamins and minerals, low in fat. They represent a trustworthy alternative to meat products. COMMITMENTS Promote a sustainable agriculture Apart from human health benefits, pulses are also good for our soil enrichment. They are commonly used by farmers in crop rotation. Pulses are environment friendly, not only on our plates, but also in our fields. Promote organic and French farming The ICI&LÀ Philosophy also lies in selecting ingredient sources as sustainable and as close possible to the production site, in order to avoid maximum carbon impact on the products. This is also an opportunity to promote the French savoir faire and quality in terms of both raw material and finished products.

6 04 MARKETS Food service and Catering At the end of 2015, after a series a market tests, in partnership with the company 1001 REPAS, ICI&LÀ started to expand towards food distributors across the French territory. The products are particularly adapted to collective catering needs (schools, company restaurants) in which organic and vegetal products are two growing demands. Ten months after its launch, ICI&LÀ has already provided meals in school catering. General and specialists organic Retail Now ICI&LÀ also aims at getting closer to the final consumer by proposing a special retail packaging. This has been done through the development of a specific trade mark LE BOUCHER VERT. This attractive and trendy product is now available in every BIOCOOP nationwide.

7 05 PARTNERS AND SUPPORTERS

8 06 ICI&LÀ REWARDED! Gold Award SIAL Innovation Winner in 2016 of the accompanying program for innovation in organic products. Label "Remarkable company" Regional aid Inovizi 2015, category "creation". Winner of the Agropole competition 2014: National competition for the creation of agrifood companies. Ambassador of the French Pavilion At the Expo Milano Competition to support the creation of innovative technology companies. Award World Competition of Innovation. Winner in 2014, for the category Plant chemistry and Vegetable proteins. Contest Young Entrepreneur of the Year. Price Promising Project Trophy for Agriculture and Sustainable Food, 2014 Regional aid Inovizi 2014, category "Ante-creation". Food Innovation Competition. Gold medals in France and Europe in 2013.

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